Every Style of Eggs Explained by a Michelin Chef

Twenty styles, in the order that teaches you something instead of the order somebody listed them in. Fried, scrambled, folded, boiled, poached, baked, pickled, and the ones nobody puts on a menu any more. Where each one stops, and why. 00:00 The one instruction most cooks get wrong 00:27 Thirty-six years at the pass 00:35 The mechanic: white and yolk are not the same material 01:08 The pan rule that fixes most bad eggs 01:39 Fried: sunny side up, over easy, over medium, over hard, basted 03:03 Scrambled: soft and hard, and why they are two different dishes 03:57 Omelets: American, French, and the frittata 05:09 In the shell: soft-boiled, jammy, hard-boiled 05:55 Poached, and the one thing nobody tells you 06:54 Eggs Benedict: an egg served with more egg 07:16 Shirred, pickled, deviled, shakshuka, egg foo young 08:28 The measurement that explains all twenty 08:57 Your turn I cooked in New York for thirty-six years, nine of them with a star, and closed my own place in 2019. Eggs came back to the pass more often than anything else on the menu. This is what I learned sending them back. Chef Henri Ruvier is a fictional character. The knowledge he describes is drawn from documented professional kitchen practice and published food science; he is not a real person and does not represent any particular chef, restaurant or establishment.